Baked pumpkin soup with Harissa

Name: Baked pumpkin soup with Harissa
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 800 g Hokkaido Pumpkin; 250 g Carrots; 1 big onion; 2 Garlic cloves; 225 g dried apricots; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 l + possibly 200 ml vegetable stock; 3 Stem(s) Mint; 1 red chilli pepper; 3-4 Tsp Harissa; 1-2 TEASPOONS Cumin (Cumin)

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

Don't be afraid of Harissa! The hot spice paste really spices up the sweet pumpkin soup and gives it an extra oriental flair. This is what spoonfuls of happiness must taste like.

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

800 g Hokkaido Pumpkin
250 g Carrots
1 big onion
2 Garlic cloves
225 g dried apricots
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 l + possibly 200 ml vegetable stock
3 Stem(s) Mint
1 red chilli pepper
3-4 Tsp Harissa
1-2 TEASPOONS Cumin (Cumin)

Directions

1
Wash the pumpkin, quarter it, scrape out the seeds and fibres. Cut pumpkin into pieces. Clean, peel and chop the carrots. Peel onion and garlic. Chop onion coarsely, cut garlic in half. Put the vegetables with 150 g apricots in a roasting pan. Season with sugar, salt and pepper. Cook open in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for about 1 1/4 hours. After approx. 30 minutes of cooking time add 1 litre of stock
2
Finely dice 75 g apricots. Wash mint, dab dry and cut leaves into fine strips. Clean the chillies, cut lengthwise, wash and remove seeds. Cut the pod into small pieces. Mix apricots, chilli and mint and put aside
3
Remove the roaster from the oven. Add 2-3 teaspoons Harissa. Puree the mixture finely. Possibly add approx. 200 ml broth. Season to taste with salt, pepper and cumin. Stir 1 tsp Harissa with 3 tbsp water until smooth. Sprinkle the soup with it, sprinkle with apricot mixture. Flatbread tastes good with it